For those who joined us for our Brisbane Dinner at E'cco, thank you once again for making it such a wonderful evening. The food, company, and atmosphere made it a night to truly remember.
Crafted under the guidance of renowned chef Philip Johnson, one of the standout culinary moments of the evening was this incredible Eschallot Tarte Tatin, served with a rich sherry caramel, whipped feta, and fresh rocket. If you'd like to recreate a taste of the night at home, the full recipe is below. Enjoy!
Eschallot Tarte Tatin, Sherry Caramel, Whipped Feta & Rocket
Serves 6
Whipped Feta & Ricotta
Ingredients
- 200g feta cheese
- 150g ricotta
- 60ml extra virgin olive oil
- 1–2 tbsp lemon juice
- Freshly ground black pepper
Method
Place feta and ricotta into a food processor or high-speed blender. Blend until mixture begins to break down and combine. With the motor running, gradually incorporate olive oil, allowing the mixture to emulsify into a smooth, light consistency. Continue blending until completely smooth and aerated. Add lemon juice gradually, tasting as you go, to balance the richness, season with black pepper. Adjust the texture if necessary, with a small amount of cold water or additional olive oil to achieve a soft, spreadable consistency. Refrigerate until required.
Shallot Tarte Tatin, Sherry Caramel
Ingredients
- 500g shallots, peeled (kept whole or halved lengthwise if large)
- 120g caster sugar
- 60ml sherry vinegar
- 60g unsalted butter
- 1 sheet good quality puff pastry, cut into 6 discs (slightly larger than 13 cm)
- Salt and freshly ground black pepper
Method
Preheat oven to 190°C.
Place caster sugar in a saucepan over medium heat and allow it to melt into a deep amber caramel, gently swirling the pan for even colouring.
Once the desired caramel stage is reached, carefully deglaze with the sherry vinegar, allowing it to reduce slightly until the caramel is smooth and balanced.
Remove from heat and whisk in the butter. Season lightly with salt and pepper.
Divide the caramel evenly between the 6 x foil tins, ensuring the base of each tin is lightly coated in caramel.
Arrange the peeled shallots snugly over the caramel, cut side down if halved, packing them tightly as they will shrink during cooking.
Place the tins into preheated over for 12 mins
Remove from oven, carefully cover each tin with a disc of puff pastry, tucking the edges neatly inside to encase the filling.
Increase oven to 210C
Return to oven and bake for approximately 10 -12 minutes, or until pastry is golden, crisp and fully cooked.
Remove from oven and allow to rest for a few minutes. While still warm, carefully invert each tart onto a plate, ensuring the shallots remain intact and coated in the glossy caramel.
Serve with a spoon of the cold whipped ricotta mix and fresh leaves of broad leaf rocket, lightly drizzle with extra virgin olive oil, salt and pepper.
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